Gino's four-cheese risotto with fresh chives

He's hung out with the firefighters, hit the road with an ambulance crew and even pounded the beat with the local bobbies, but today Gino is celebrating the unsung heroes of public service as he teams up with the recycling men!

You would think that the high cheese content here might leave your stomach feeling really heavy, but somehow it doesn’t. It might be because I’ve only used small amounts of various different cheeses – most of which are produced in the north – so although you get the strong flavours coming through and you create a really creamy risotto, it doesn’t leave you with that stuffed, uncomfortable feeling – unless of course, you make this recipe for four and only eat it between two. But then that’s your fault rather than my recipe! I must admit it’s hard to resist once you’ve tried it, though.

Serves 4

1 large onion, peeled and finely chopped6 tablespoons olive oil400g Arborio or Carnaroli rice150ml white wine1.3 litres hot vegetable stock, made with stock cubes100g salted butter4 tablespoons finely chopped fresh chives30g Gorgonzola, cut into small cubes30g Fontina, cut into small cubes30g Provolone picante, cut into small cubes50g Pecorino cheese, freshly gratedSalt and white pepper to taste

In a large heavy-based saucepan, fry the onion in the oil for 3 minutes until soft but not browned, stirring occasionally. Add in the rice and fry for 3 minutes on a medium heat to allow the rice to toast in the hot oil. Stir continuously with a wooden spoon. Pour the wine over the rice and continue to cook for a further minute to allow the alcohol to evaporate.

Add a couple of ladles of stock and bring to a simmer. Continue to cook and stir until all the stock is absorbed. At this point please stay with the saucepan because you need to keep stirring with a wooden spoon. Pour in the rest of the stock, a little at a time, cooking until each addition is absorbed and the rice is cooked but still has a slight bite. This will take 15-17 minutes (you may not need all the stock).

Once the rice is cooked, take the pan off the heat and add in the butter, the chives and all the cheese. At this point, stir everything together for 30 seconds to allow the risotto to become creamy. Season with salt and pepper and serve immediately.

Italian sausage risotto

This risotto has all the colours of Italy – green peas, creamy white rice and the sharp red of a favourite regional leaf vegetable, radicchio.

Serves 4

Ingredients

2 tablespoons olive oil, plus extra for drizzling25g butter4 sausages, skins removed1 onion, very finely chopped2 celery sticks, very finely chopped400g Arborio or Carnaroli rice100ml white win1.3 litres hot vegetable or chicken stock150g frozen peas, defrosted¼ head of radicchio, finely sliced100g butter80g Parmesan cheese, finely gratedSalt and freshly ground black pepper

Method

• Heat the olive oil and butter in a large heavy based frying pan on a high heat. When hot, add the sausage meat and fry, using a wooden spoon to break up the meat into small pieces. Fry until golden brown, then transfer to a plate lined with kitchen paper using a slotted spoon. Keep warm.

• In the same pan, cook the onion and celery for 2 minutes, then add the rice and fry for 3 minutes on a medium heat, allowing the rice to toast into the hot oil. Stir continuously with a wooden spoon. Pour the wine over the rice and continue to cook for a further minute to allow the alcohol to evaporate.

• Add a couple of ladles of stock and bring to a simmer. Continue to cook and stir until all the stock is absorbed. At this point please stay with the saucepan because you need to keep stirring with a wooden spoon. Pour in the rest of the stock, except one ladleful, a little at a time, cooking until each addition is absorbed. It is ready when all the liquid has been absorbed and the rice is cooked but still has a slight bite. This will take 15–17 minutes (you may not need all the stock).

• When the rice is just cooked, add the peas and radicchio. Add a final ladle of stock, stir, then remove from the heat and stir in the butter and Parmesan. Once the butter has melted, add three quarters of the cooked and crumbled sausage meat. Season to taste.

• Serve in warm bowls topped with the rest of the cooked sausage, a drizzle of olive oil and a little freshly ground black pepper.